The Ultimate Enchilada – We Love God!

How can the person who has committed suicide repent? Once they have committed the sin, it is too late for them to repent. This concern, I believe, has its roots in Roman Catholic theology. We do not live our lives in a constant race to stay ahead of the game in terms of our repentance. We do not, when we die, have forgiveness for all our sins, save those we commit after our last confession. When we embrace the finished work of Christ, when we place our hope in Him, all our sins, past, present and future are forgiven.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican		1	Servings

INGREDIENTS

4	c	Shredded Carne Seca, dried
		beef or the following
		recipe for
2	lb	Boneless beef roast, cut in
		large pieces up to
		2-1/2
1		Onion, coarsely chopped
1	T	Ground hot chile, up to 2
		Water
3	T	Flour
4	T	Oil
1	c	Onions, chopped
2		Cloves garlic, chopped
6		Chopped green New Mexican
		chiles roasted peeled
		seeded or 2 4 oz.cans
1/2	t	Ground cumin
2		Tomatoes, peeled seeded and
		chopped
3	c	Reserved beef broth
24		Corn or blue corn tortillas
		Oil
2	c	Shredded Monterey Jack
		cheese
1	c	Chopped onions
		Shredded lettuce
		Chopped tomatoes

INSTRUCTIONS

This recipe was in Chile Pepper a few yrs. ago. It's good! I think I
made some changes in this version from the original.  Filling: Place
ingredients in pan and cover with water and simmer for  an hour and a
half or until the meat starts to fall apart. Remove the  beef, strain
the broth, and save for the sauce. Allow the meat to  cool and shred
the meat by using 2 forks or your fingers.  SAUCE: Combine flour and 3
Tbsp. oil to make a roux. Saute the  mixture, stirring constantly, for
3-4 minutes. Set aside. Saute the  onions and garlic in remaining oil.
Stir in chiles, cumin, tomatoes,  and broth. Bring to a boil, reduce
heat, and simmer for 15 minutes.  Stir in the roux and simmer fir a few
minutes to thicken. NOTE: I add  2 Tbsp. hot chili powder  THE
ENCHILADAS: Fry tortillas briefly in hot oil to soften. Drain on  paper
towels. To assemble: For each enchilada stack, place a little  sauce on
bottom of casserole dish, place a tortilla on top, then the  beef, some
cheese and onion, then some sauce. Repeat the procedure  for 3 more
layers and finish with a tortilla. Pour the sauce over the  top. Bake
at 350 for 15 minutes. Serve with lettuce and chopped  tomatoes. May be
topped with a fried egg if desired.  Posted to CHILE-HEADS DIGEST by
Judy Howle <howle@ebicom.net> on Feb  17, 1998

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6502 Calories From Fat: 4498 Total Fat: 503.2g Cholesterol: 1285.2mg Sodium: 8892.6mg Potassium: 5613.1mg Carbohydrates: 108.7g Fiber: 25.8g Sugar: 38.2g Protein: 383.1g